Pesto Grilled Portobello Mushrooms with Feta Cheese

🧂 Ingredients

• 2 Portobello Mushrooms
• 2 Tablespoons Ricotta Cheese
• 4 Tablespoons Pesto
• 2 Ounces Feta Cheese
• 2 Ounces Salami - Thinly sliced Or Bacon

  OPTIONAL
• Olive Oil spray
• ½ teaspoon Adobo seasoning

Instructions

• 1 Rinse Mushrooms with cold water to clean
  
  Remove Stems from Mushroom
  
  Lightly spray mushrooms with cooking spray
• 2 Sprinkle ¼ teaspoon Adobo power on each mushroom
• 3 Mix together the pesto and ricotta cheese
• 4 Place Mushrooms on the grill bottom down over high direct heat of the grill.
  
  Grill mushrooms for about 3 minutes. Until they start getting soft.
• 5 Flip the Mushrooms over and remove them from direct heat to the indirect heat
  side of the grill.
• 6 Grill for about 5 minutes. Water will start to form in the mushroom.
• 7 Place Salami Pieces over direct heat on the grill. The Salami will cook quickly.
  Flip over until it is crispy. Depending on how hot the fire is, it will take
  about 1 or 2 minutes. Remove from grill and let cool.
• 8 Put half the Pesto on each mushroom
• 9 Sprinkle the feta on top of the pesto
  
  Heat the pesto and feta for 2 - 3 minutes
• 10 Crumble the salami and sprinkle on top of mushrooms (Optional)
• 11 ENJOY!!!!!

Nutrition Info